Rhubarb Custard Pie

• 1 8 Inch Unbaked Pie Crust (double For Lattice Top)
• 2 whole Eggs
• 2 Tablespoons Milk
• 1-1/2 cup Sugar
• 2 Tablespoons Flour
• 1/2 teaspoons Ground Nutmeg
• 3 cups Cut (1/2-inch Chunks) Rhubarb
• 1 Tablespoon Butter
• 1 whole Egg
• 1 Tablespoon Water

1. Place un-baked pie crust into pie dish and set aside. Preheat oven to 400 F.
2. Beat eggs and milk in a large mixing bowl. Mix sugar, flour, and nutmeg in a separate bowl. Pour the dry ingredients into the egg mixture and mix well with a whisk. Stir in the cut rhubarb with a big spoon. Pour mixture into unbaked pie crust and dot the top with butter.
3. Leave the pie uncovered if desired. Or you can top it with a lattice crust. To make a lattice top, roll out the second sheet of pie dough in an oblong shape. Cut long strips 3/4 to 1 inch wide. Carefully weave strips on top of pie, allowing ends to hang over edge. Trim the edges of the strips and the bottom pie crust so they are even, leaving enough to turn under. Crimp the edges of the two crusts together between your forefinger and thumb. Prepare an egg wash by beating the single egg with 1 tablespoon of water. Brush lightly over lattice top and crimped edges. Sprinkle with sugar if desired. Bake at 400 F for 50 minutes.

pie crust, eggs, milk, sugar, flour, ground nutmeg, rhubarb, butter, egg, water

Taken from tastykitchen.com/recipes/desserts/rhubarb-custard-pie-2/ (may not work)